TIps and Techniques for BBQing

The term barbecue derives from the Spanish word "barbacoa", which describes a structure designed for drying or roasting meat. Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.

Cooking on the grill is all about easy, relaxed eating and great food. You don't need special equipments for grilling. Only a few items will make work easier. All tools should long handled and easy to use/grip.

Two pairs of tongs should be utilized; one for sorting and raking coal and the other for turning or moving the food. A wide spatula essential for turning flat items such as steaks. Avoid using forks as it would tear fragile foods and cause the juices from the food to flow on to the coals. A range of skewers in various thickness and lengths, as well as, toothpicks are important. Wooden and bamboo skewers need to be presoaked in cold water for 30 minutes before use.

Metal trays are ideal for conveying food to the barbecue but separate trays should be used for raw and cooked food. For marinating or salting, you will need shallow dishes but don't use aluminum or metal ones as they may react to the acid in the marinade. They should be large to hold the food in a single layer. Make sure you have a good supply of regular and heavy-duty foil. If your barbecue doesn't have a lid, you can make one out of tented heavy-duty foil, or use a wok lid.

A long handled basting brush is very useful for cooking on a barbecue and a griddle. When you are barbecuing, a strong wire brush is useful for removing food residue from the grill rack before washing. You will also be needing kitchen paper, string and long handled matches. All sorts of wood can be used as fuel for a barbecue, including pieces of bamboo tied with bark and vine cutting, which release their aroma into the air as they burn.

TIPS: To help keep meat moist during a long grill or barbecue, add a pan of water close to fire, but away from the meat.

If you use the same marinade that you have soaked meat in as a baste or sauce, remember to boil it for a couple of minutes first to insure that bacteria is killed off.

When grilling whole chilies be careful of the smoke. Chili smoke can burn the eyes just like putting the chili itself.

When cooking veggies over an open flame, presoak them in cold water for half an hour to keep them from drying out.

To get evenly cooked sausages, cut in lengthwise, leaving the casing intact from one side. Lay it out flat on the grill, turning occasionally. This will be done quickly and would taste good without all the oil.

Try to find charcoal without additives that are not made by pressing sawdust and charcoal dust into little squares.

Unless specified in particular recipes always use a leanest meat possible when grilling.

When cooking larger pieces of meat, like roasts, over charcoal, pile the coals on side and place the food on the other. This allows for indirect cooking and reduces charring.

Don't wear lenses while BBQing. The heat can cause it to burn and the person can become blind.